A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

450ml chicken stock

large skinless, boneless chicken thighs, trimmed of all fat and cut into cubes

½ x 410g can chickpea

handful fresh coriander, chopped

Method

Put the potatoes, onion, lemon and garlic into a casserole or heavy saucepan. Sprinkle over the ground spices and season lightly. Toss together then pour over the stock. Bring to the boil and simmer for 12 mins or until potatoes are tender.

Add the chicken and chickpeas, cover the saucepan and simmer gently for a further 10-12 mins or until the chicken is cooked through. Check the seasoning and stir in the coriander. Serve with steamed green beans or broccoli.

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Comments, questions and tips

Comments (23)

catspelle126th Nov, 2016

Really love this recipe. Very low fat so filling and tasty for those watching their weight. I always cook the potatoes a bit longer and use LESS cinnamon. Been around for years this recipe and I'm still using it!

I have made this several times and find it tasty and comforting, with an almost Moroccan-vibe; so-much-so that it is now one of our winter-time staples. This seems like a lot of amendments but here are a few simple tweaks I have made to lift this dish from the original -1.Use chicken breast cut into chunks instead of thighs.2.Use four slices of lemon finely diced plus a teaspoon of the grated lemon zest.3.Boil the potatoes until softened regardless of time stipulated on recipe above (common sense?).4.Use a whole can of chickpeas and 2 tsp of cumin not 1tsp.5.Check and add salt/pepper as necessary5.Before adding coriander, thicken the sauce by mashing a tablespoon of flour with a tablespoon of butter (or use cornflour) and stir it through - then simmer for a couple of minutes to cook out the flour.6. Add a squeeze of fresh lemon juice just before serving to lift the overall flavour.I find it is a quick and easy recipe and very comforting served with crusty bread!

This is vile!Worst recipe I have ever followed!Potatoes were hard and it was tasteless!I also didn't like cutting the thighs up into pieces.It went straight into the bin - don't waste your time.Stupidly, I didn't read the comments first!

I made this for 4, so I doubled all the ingredients, and I made it in a pressure cooker so I only used 400ml of stock in total. I also omitted the potatoes as I served it with brown rice, and I added celery and carrots while it was cooking, and extra lemon when it was cooked and it was delicious!

A really lovely recipe, simple to make and delicious to eat.Served with brocollo one time, and then mixed vegetables the next. I don't think it really matters what vegetables you have it with, to be honest.I used BBQ seasoning, instead of cumin and cinammon, as I didn't have any, and it tasted very nice.Will make again!Following comments from previous users, I reduced the stock to 300mls.

I think this is a nice recipe, but I did make a few changes. I wasn't so worried about the low-fat aspect, so I began by frying the onion in a little olive oil for a few minutes until soft. I then added the spices (I used ground mixed spice instead of cinnamon) and the garlic and fried for a few more minutes until fragant. Then I added the potatoes to brown them a little and finally the chicken, which I fried until starting to brown. Then I added the chicken stock and the rest of the ingredients until everything was well cooked. It was yummy!

I see what everyone means about it being watery. I used 300ml stock, but still watery. May need some bread to mop up the juice, though then it becomes carb heavy. It seems to taste okay (though froze most of it so yet to eat a whole portion).

I have had far better recipes from this website. It might be nutritional but it really is bland and lack-lustre. My 14-month-old daughter refused to eat it - and we struggled, too. And I'm not a terrible cook by any means! I would go as far as to suggest that this recipe is removed from the website. It's the worst meal I can ever remember making. Sorry!

I found this quite tasty and easy to make. Following Shimasue's advice I reduced the stock to 300ml and it worked out quite well so thanks for the tip.To fill it out a bit I added a stick of celery, half a green bell pepper, and 2 carrots. For taste I added some parsley as well. This gave us two generous portions plus enough for a packed lunch next day, so a good job all round.

I didn't enjoy this meal at all. The sauce was like some muddy brown water with no flavour. It definitely needed an extra ingredient or two to give it some flavour because chickpeas, chicken, potatoes and broccoli (I served it with broccoli as suggested) are all bland.

Sounds like a wonderful recipe and will take account of comments re stock etc. How many chicken thighs does the recipe need? Isn't specified above - would be useful if it was. Thanks in advance for replies

Really tasty recipe and so very easy to make too. Will definitely be making this again. I used a whole can of chickpeas because I didn't have any need for the other half and I thickened the liquid a bit with some cornflour. Good suggestion on including the veg with the casserole Ermintrude. I think I might do that next time.

Good call on the stock, with 300ml it's just about right. Due to being lazy I put my veg (leeks) in with everything else and it was fine. This would be really easy to vary - I might try it with lamb and a dab of harissa paste next time.

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